Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Green peppers
5 lb Potatoes; cooked, peeled,
-and cubed
1 bn Celery; chopped
2 1/2 ts Salt
1 ts Pepper
3/4 c Mayonnaise
1 tb Mustard, Dijon
4 cn Artichoke hearts; chilled
-and drained (8 oz. ea.)
2 tb Olive slices, pimiento-stffd
sm Pickles, whole sweet
Parsley springs, fresh

------------------------STUFFED EGGS-----------------------------
18 Eggs; hard-cooked
1/4 c Mayonnaise
2 tb Onion; minced
1/4 ts Cury powder
1/2 ts Salt
1/8 ts Pepper
Paprika
Parsley spring, fresh
18 sl Olives, pimiento-stuffed

Chop 2 green pepper; cut remaining pepper into rings. Combine chopped
green pepper, potatoes, celery, salt, pepper, mayonnaise, and
mustard; mix well, and chill thoroughly.

Spoon potato salad onto a large serving platter. Arrange stuffed eggs
and artichoke hearts around edge of platter. Garnish salad with green
pepper rings, olive slices, pickles, and parsley.

Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks;
stir in mayonnaise, onion, curry powder, salt, and pepper.

Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed
eggs with paprika, and top with a small sprig of fresh parsley. Top
with remaining stuffed eggs with pimiento-stuffed olive slices.
Yield: 18 servings.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.

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